Cooking Vegetarian: 2,600+ Recipes
Raw beet and jicama salad with cumin-lime vinaigrette is the crunchiest thing I make all winter — sweet grated raw beets, watery-crisp jicama, navel orange sections, and avocado under a cumin-lime dressing built on orange juice concentrate. There is no cooking...
Southwestern black bean and corn salad is my summer potluck signature — no stove involved, just a lemony whole-grain mustard dressing shaken over black beans, corn, red bell pepper, celery, and green onions, with avocado folded in at the last minute. It eats like a...
Crunchy Asian tofu salad with sesame-soy dressing is a chopped salad with actual backbone — baked tofu, celery, carrots, turnip, cucumber, and shiitake caps all cut to matchsticks and tossed in a soy-rice vinegar dressing finished with toasted sesame oil. The crunch...
Zesty tofu lettuce wraps taste like the restaurant appetizer I always order twice — crumbled tofu sizzled with ginger, lemongrass, and garlic, water chestnuts for crunch, and a glossy soy-hoisin glaze with as much sriracha as you can talk yourself into. Spoon the hot...
Spicy sprout sushi rolls are the homemade sushi I actually make on weeknights — no raw fish, just vinegared sushi rice, avocado, julienned red bell pepper, baked seasoned tofu, and a tangle of peppery broccoli sprouts rolled in nori. A drizzle of hot sesame oil brings...
This spanakopita strudel — a Greek classic, reimagined — rolls all the flavors of spinach pie into one long, sliceable log: leeks, onion, and garlic wilted with spinach, mixed with feta, Romano, eggs, and a whisper of nutmeg, wrapped in crackling phyllo. A strudel...
Spicy peanut stuffed okra (bharwa bhindi) is the Indian side I make most often — slender pods slit lengthwise and packed with a ground peanut, onion, and warm-spice filling, then pan-cooked until tender. It's spicy, nutty, and faintly sweet from the onions. One...
Who can resist the crispy, crunchy satisfaction of a perfectly rolled taquito? Forget the deep fryer! We're taking this fast-food favorite and giving it a wholesome, homemade makeover. These baked black bean taquitos are packed with a savory, gently spiced filling of...
Southwest-style Greek yogurt deviled eggs are the first plate emptied at every potluck I bring them to — lime zest and juice, cumin, and cilantro folded into the mashed yolks instead of the usual mayo-heavy filling. They taste like tacos in egg form. Crushed tortilla...
Healthy, cheesy, and crispy kale chips come out of my oven almost every Sunday — one bunch of curly kale, a tablespoon of olive oil, and a generous dusting of nutritional yeast. They shatter like potato chips and taste savory enough to settle a chip craving. They...
The ultimate healthy chocolate fix smoothie has to earn its name, and this one does: a frozen banana, cocoa powder, and a chia-hemp duo that makes it thick enough to eat with a spoon. It tastes like a diner milkshake's responsible older sibling. The cacao nibs on...
Golden tofu scramble is my weekend-brunch default — crumbled extra-firm tofu tinted sunset-yellow with turmeric, piled with soft red bell pepper, carrot, and green onions. It looks exactly like scrambled eggs but tastes like its own dish. A few dashes of hot sauce and...